This colourful, refreshing salad works well as part of a buffet brunch or luncheon menu. As an alternative to wild rice, use cooked brown or red rice. Frozen raspberry concentrate is convenient to have on hand: use any remaining in smoothies, fruit salads or for deglazing pans when saut?g chicken or turkey strips. Serve salad on a bed of arugula or shredded lettuce.
- Portion size 8 servings
Ingredients
Dressing:
Method
In pot of boiling salted water, cover and cook rice until tender, 40 minutes; drain and fluff with fork. Let cool.
Meanwhile, in bowl, toss together corn, oil, salt and pepper. Spread on parchment paper-lined rimmed baking sheet; roast in 400°F (200°C) oven until lightly coloured, about 15 minutes. Let cool.
In large bowl, combine roasted corn, turkey, rice and red pepper. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Dressing: In small bowl or glass measuring cup, whisk together raspberry concentrate, oil, lemon juice, onions, mustard, salt and pepper; pour over salad and toss well. (Make-ahead: Cover and refrigerate for up to 2 hours.) Add snow peas; toss to combine.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 287 mg
- Protein 13 g
- Calories 250.0
- Total fat 12 g
- Cholesterol 27 mg
- Saturated fat 2 g
- Total carbohydrate 23 g
%RDI
- Iron 11.0
- Folate 20.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 47.0
